Recipe challenge

[DrumaKeg]

I have 1lb of caramel malt (60) and left from last brew 1.7 oz of caramel malt (120). 7 lbs of light dme (muntons) 3 oz of magnum 3 oz of pearle and 1.7 oz of citra. My next door neighbor has a few spare oz cascade. What would you do? I brew tomorrow! Or Sunday if you guys come up with a great idea and the minions (3 year old twin boys who love cooking/brewing of any sorts) allow me. I might just call it minion brew if its a new brew!


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[boydster]

Here's an idea I might try with those ingredients, assuming 2.5 gallon boil and topped up to 5 gallons:

7 lbs light DME (3 in beginning, the rest at flameout)
8oz C60
3/4 lb of sugar (table sugar or turbinado/demerara, just to dry it out. Add at flameout)
1 oz Magnum @ 60 (or 45-ish IBU's)
1 oz Cascade @ 10
1/2 oz Citra & 1 oz Perle @ 5
After flameout, chill to 175 and then add 1 oz each of Cascade and Perle plus 1/2 Citra
Dry hop with 1 oz each of Cascade and Perle, plus the remaining .7oz of Citra 3 days before bottling
Ferment with 05 or other clean ale yeast

That puts you in IPA territory - I'm pretty sure that's what you were looking for based on your other thread. 1.063 OG, 60 IBUs, 8 SRM estimated color, and if the sugar addition helps get you to 80% attenuation you'll be at about 6.5% ABV.

 

[DrumaKeg]

Most helpful. Will the sugar addition will it with too much sweetness?


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[boydster]

The sugar will ferment out completely, actually resulting in a dryer beer than if you had used all malt extract. DME is something like 75-80% fermentable, so if you made 2 beers side by side, one using 8 lbs of DME and the other using 7 lbs of DME plus 1 lb of sugar combined, you would actually have more residual sweetness in the beer using only DME.

 

[DrumaKeg]

I had a beer my neighbor brewed a Sierra Nevada ipa clone. It was delicious but had a sweet taste at the end of every sip. Would the substitution for sugar get rid of that? Thanks for the recipes again but took your earlier advice and winged it.


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[boydster]

Hard to say without knowing the recipe/process that was used, but sugar has a tendency to help dry out a beer just because it ferments out completely. There could have been other issues causing that particular beer to finish sweet, though.